- Basic - Covered waste receptacle not provided in women's bathroom. Employees restroom
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by drink station. Bowls by walk in cooler.
- Basic - In-use tongs stored on oven door handle. Make line.
- Basic - In-use wet wiping cloth/towel used under cutting board. Make line.
- Basic - Working containers of food removed from original container not identified by common name. Breading in container near employee rest room. Labeled by employee. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Double sink by dish machine. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of yellow liquid by dish machine. Labeled bleach by employee. **Corrected On-Site**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Sandwich on top of container of dressings for customers in reach in cooler nearest to entrance to bar in kitchen.
- Basic - Old labels stuck to food containers after cleaning. In clean dish area.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef on top shelf over RTE items in rid near fry station.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Rice marked 1/14/14 in WIC.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Rice marked 1/14/14 in walk n cooler. Voluntarily discarded by manager.
- High Priority - Vacuum breaker missing at hose bibb. On 2 compartment sink in kitchen. **Repeat Violation**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen over prep table. Moved by manager. **Corrected On-Site**
- Basic - In-use knife sharpener stored in cracks between pieces of equipment. In kitchen between reach in coolers. Moved by manager. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. By door to bar in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Sugar in server area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. On mop sink and on prep sink splitters. **Repeat Violation**
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Clean dish area. **Repeat Violation**
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Food containers cracked and chipped in clean dish area.
- No Heimlich maneuver sign posted.
- Critical - Observed bathroom facility in disrepair. Employee bathroom out of order. Broken handle.
- Observed cutting board grooved/pitted and no longer cleanable. Cook line in kitchen.
- Critical - Observed food stored on floor. Boxes of oil on ground in back storage.
- Observed old labels stuck to food containers after cleaning. Clean dishes in clean dish area. **Repeat Violation**
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket on prep table in kitchen. Medicines and hand sanitizer over prep table in kitchen. Moved by manager. **Corrected On-Site**
- Critical - Vacuum breaker mising at hose bibb. Splitter at mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses. On counter in kitchen. Moved by employee. **Corrected On-Site** **Repeat Violation**
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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9/27/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. Clean dishes.
- Critical - No handwashing sign provided at a handsink used by food employees. At sinks by drink station and cookline in kitchen.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Top of inside of ice machine near dry storage. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Clean dishes in storage by wash area.
- Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
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9/27/2012 | Routine - Food | Administrative complaint recommended |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. only managers two kitchen employees and one bartender present at time of inspection did not have proof of employee training
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. chicken wings tightly covered in walkin cooler Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink near walkin cooler
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over lemons in walkin cooler Corrected On Site.
- Plumbing system in disrepair. bottom of 3 door reach in cooler is pooling water
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5/30/2012 | Routine - Food | Warning Issued |
- Critical - Ice not stored in a clean/dry location that is not exposed to splash/dust. Ice bin used for drinks at bar under paper towel dispenser at far end of bar away from kitchen.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Reach in coolers throughout.
- Critical - No handwashing sign provided at a handsink used by food employees. Sink next to soda machine, end of cook line.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan covers in walk in cooler.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
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10/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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